“Voulez-vous manger avec moi ce soir?” Lady Marmalade, eat your heart out, because this marmalada of gooey, sweet onion goodness piled on your steak is better than any Moulin Rouge cabaret show or '70s pop song. This steak is served with pommes Anna, a delightful roasted concoction of potatoes, mushrooms, and Parmesan that looks and tastes beautiful. Have a dessert of “mocha-choca-lata” and enjoy!
Cut mushrooms into ¼" slices.
Peel and slice potatoes into thin rounds.
Halve and peel onion. Cut halves into ¼" slices.
Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook Mushrooms and Prepare Potatoes
Place a medium oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Remove pan from burner, transfer mushrooms to a plate, and wipe pan clean.
Add butter to pan and melt with residual heat. Place a potato slice on outer edge of pan. Shingle potatoes in a circle around edge, tucking last potato under first. Fill middle with potatoes. There should be slices left over for the second layer.
Roast the Potatoes
Season potatoes with half the Parmesan, ¼ tsp. salt, and a pinch of pepper. Top with mushrooms and cover with remaining potatoes. Season with ¼ tsp. salt, a pinch of pepper, and remaining Parmesan.
Return pan to medium heat until butter is bubbling around edges, 1 minute. Cover, and place pan in oven. Bake until potatoes are tender, 15-18 minutes.
Uncover, and bake until top lightly browns, 5 minutes.
Carefully remove from oven and rest 2 minutes.
While potatoes roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 2 minutes per side.
Transfer to prepared baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.
Remove from oven and rest 5 minutes.
Reserve pan; no need to wipe clean.
While steaks cook, make onion marmalada.
Make the Onion Marmalada
Return pan used to sear steaks to medium-high heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until onion is caramelized, 7-8 minutes.
Add ½ cup water, balsamic vinegar, demi-glace, half the thyme and any accumulated juices from resting steaks. Bring to a boil and stir occasionally until liquid has evaporated, 4-6 minutes.
Use a spatula to gently loosen potatoes from bottom of pan. Place a plate over pan with potatoes. Make sure plate is larger than pan. Carefully, holding plate over pan, flip both, resulting in potatoes on plate.
Plate dish as pictured on front of card and garnish with remaining thyme. Bon appétit!